Raksha Bandhan Special Kaju Ka Peda

Image and Recipe courtesy : Ms. Suman Prakash


cashewnuts ( fine powdered) – 2cups

sugar- 1cup

cardamom powder-1/2tsp

saffron strands-1/4tsp
To garnish

cardamom powder–1/2tsp


blanched and peeled pistachios-

glazed cherries-

cashewnuts and rose petals –


  • Dissolve the sugar in 1/2 cup of water and prepare syrup of 1 string consistency.
  • Add fine powdered cashewnuts  and cardamom powder, saffron strands and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan .
  • Transfer to a plate. Mix and knead very well. Make dough.
  • Divide dough into lemon sized equal portions .
  • Give shape of peda by mould or by hand to each portion .
  • garnish with cardamom powder ,saffron .blanched and peeled pistachios,glazed cherries , cashewnuts and rose petals.

Tri color Rice – Independence day special

For The Orange Rice
1 /2 cup cooked saled jeera rice
¼ cup tomato ketchup
1/2 tbsp ghee
1/2 cup grated carrot
1/2 tspsugar
½ cup orange juice
1tsp corn starch
salt and black pepper powder to taste

For The White Rice:
½ cup cooked salted jeera rice
1/2 tbsp ghee
1/2 tsp cumin seeds
1 tsp finely choppedgreen chillies
1/4 cup grated paneer
salt to taste

For The Green Rice
1/2cups cooked salted jeera rice
1/2 cup grated cucumber
1/4cup green thick coriander-mint sweet and sour chutney

Other Ingredients:
Oil for greasing rice
slice of kiwi

-In a greased platter ,place a ring mould .Mix all the rice together and fiill in ring pressing lightly. Top in three equal parts like written below.
1. For the orange rice-Blend all the ingredients well except rice ,ghee and grated carrot.Heat ghee in a pan.Add the blended mixture and cook till thick stirring constantly on low heat, like coating consistency. Remove from heat, cool a little and add grated carrots. Spread on upper part of rice in ring mould.
For The White Rice¬-Heat the ghee in a broad non-stick pan and add the cumin seeds.when the seeds crackle, add the green chillies and sauté on a medium flame for 30 seconds.Add paneer and salt , mix well and remove from heat.Top over rice in second part .
2. . For the green rice-Mix squeezed grated cucumber in green chutney .Top in ring for bottom part .
3. Place a slice of kiwi in the center of paneer layer .Serve.tri coloured rice .

Image and Recipe courtesy: Ms.Suman Prakash

Tea Bag Cookies


  • all-purpose flour, plus more for rolling- 2 cup
  • Baking powder- 1/2 Tsp
  • Unsalted Butter, softened- 1/2 cup
  • Sugar- 1 cup
  • Egg- 1 cup
  • Vanilla Extract- 1 Tsp
  • semisweet chocolate, chopped- 1/2 cup

Preparation Method:

  • In large bowl, whisk flour and baking powder. Set aside.
  • In another large bowl, cream butter and sugar until light and fluffy. Stir in egg and vanilla. Gradually add flour mixture and beat until combined. Flatten into a disk and wrap in cling wrap. Chill until completely firm. Dough can be frozen up to three months.
  • Preheat oven to 325 degrees Fahrenheit. Line baking sheets with baking paper. Remove dough from the fridge and let stand on the counter for 5 minutes. On a lightly flour board and with a floured rolling pin, roll out dough to about an eighth of an inch thick. Using a knife, cut dough into rectangles. Cut the top corners of each rectangle to make them shaped like tea bags.  poke a hole in between the snipped corners of the dough using a pointed tip bject.
  • Bake until edges are golden, 10 to 12 minutes. Cool completely on wire racks.
  • Melt semisweet chocolate over double boiler. Dip cookies a third way through. Set on parchment-lined cookie sheet to dry. Decorate with thread and tag, if desired.

Recipe courtesy:Martha Stewart

Image courtesy:sandrakavital

Makes about 24 cookies